It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

One request though. I would really appreciate it if Cen-Tex, VI and Necessary Indulgences be prohibited from participating. I need a hope in hell of getting at least a show

You're missing the beauty of how I set this up. Some Throwdowns may be "best brisket" or "best appetizer" or "best plating and margarita picture" so the aforementioned will be strong competition. But some judges may choose to set up the Throwdown as "Best appetizer cooked with a Canadian mushroom - and all pics must be taken with a portable phone and have a Molson in the background". Sure, the competition will be unfair for that particular Throwdown - but that's half the fun. By setting up imaginative, potentially crazy rules we will force people to expand their horizons even more than this site already does.

OK, so before I start the new thread here are my thoughts on the subject over the weekend:

1. My thought would be to do longer than a week turn around on these, that way people have time to plan/prepare. I know it would be challenging for me to do a week. (thoughts?)2. Pictures are required (of course). Pictures must include the following: ingredients, the cook, the finished product/plated, at a minimum.3. Point system or voting is the biggest question. What do you guys think?4. I will try and solicit prizes, however, if we do every week we may see if we can do a once a month prize as I don't think 4 prizes a month from people/companies is realistic.5. Examples of throwdowns would be: Chicken, appetizers, pizza, "X Factor," Brisket, ribs, dessert, breads, pork, "uncommon meats (think rabbit, duck, etc).6. It would be sweet if we could do badges on our User IDs for the winners.

Ok let's get the ball rolling and my thought would be to finalize all the details today/tomorrow and the first cook start on this Wednesday and go until the following Sunday, sound good?

Windows 8. There is no settings place. I had a problem earlier and registered for help. I selected Canadian for spelluing and it must have decided I was French Canadian. All of my punctuation marks are now lè accent et gout Lèaccent grave and all that other crap

Just change to American English, I know that's a bit of an oxymoron, but at least the rest of us will understand your posts. No wait - you make more sense with the funny accents. Great idea, sounds fun.

OK, so before I start the new thread here are my thoughts on the subject over the weekend:

1. My thought would be to do longer than a week turn around on these, that way people have time to plan/prepare. I know it would be challenging for me to do a week. (thoughts?)2. Pictures are required (of course). Pictures must include the following: ingredients, the cook, the finished product/plated, at a minimum.3. Point system or voting is the biggest question. What do you guys think?4. I will try and solicit prizes, however, if we do every week we may see if we can do a once a month prize as I don't think 4 prizes a month from people/companies is realistic.5. Examples of throwdowns would be: Chicken, appetizers, pizza, "X Factor," Brisket, ribs, dessert, breads, pork, "uncommon meats (think rabbit, duck, etc).6. It would be sweet if we could do badges on our User IDs for the winners.

Ok let's get the ball rolling and my thought would be to finalize all the details today/tomorrow and the first cook start on this Wednesday and go until the following Sunday, sound good?

It would be a good idea to close entries Monday midnight, judging Tuesday. That gives folks who are away over the weekend to have a shot